Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar, cook stirring frequently, until thick, about 45 minutes. Pour boiling hot, into hot Ball jars, leaving 1/8 inch head space. Adjust caps. Process 10 minutes in water bath. Yield: about 6 half pints.
From: The Ball Blue Book Shared By: Pat Stockett
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